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Baked chamomile cookies on a cooling rack, showcasing their golden color and texture.

Chamomile Cookies

Delicate cookies infused with chamomile and finished with a bright lemon glaze, perfect for tea time or gifting.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Use room-temperature butter for easier creaming.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Flavoring Ingredients
  • 1 tablespoon chamomile tea leaves (finely crumbled) For a milder note, use 2 teaspoons.
  • Zest of 1 lemon
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
  4. Add the egg and vanilla extract and beat until smooth and combined.
  5. Gradually add the dry ingredients to the wet mixture. Stir until just combined.
  6. Fold in the chamomile tea leaves and lemon zest with a spatula.
  7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10–12 minutes until edges are lightly golden but centers remain pale.
  2. Remove cookies from the oven and transfer to a wire rack to cool completely.
Glazing
  1. While cooling, whisk the powdered sugar with lemon juice until smooth to make the glaze.
  2. Once cookies are completely cool, drizzle or spread the lemon icing on top. Let the glaze set before serving.

Notes

For a softer texture, swap 1 tablespoon of flour for cornstarch. For a vegan version, use a firm vegan butter and a flax egg.